- Wash the rocket and chop it.
- On a cutting board, chop the pitted Taggiasca olives and the dried tomatoes
- Pour the spreadable cheese into a bowl, add the dried tomatoes, the pitted olives cut into pieces and the chopped rocket, mixing the mixture well.
- Lay a slice of bresaola on a plate and fill it with a teaspoon of the mixture, placing it in the center.
- Fold the slice of bresaola in half, forming a crescent, and gently seal the edges by pressing with your fingers.
- Bring the two ends of the crescent towards the center and overlap them slightly, pressing them together to form the tortellino shape.
- Arrange them on a serving dish and decorate with half a julienned carrot, a few rocket leaves, parmesan shavings and a drizzle of extra virgin olive oil.